Slow Cooker Birria Tacos

Tender shredded beef cooked slowly with smoky Mexican chiles, folded into crispy tortillas with cheese and dipped in rich consomé ; the ultimate homemade slow cooker birria tacos.

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Course: Dinner, Main Course

Cuisine: Mexican

Prep Time: 15

Cook Time: 6

Assembling tacos: 10

Total Time: 6 25

Servings: servings (about 12 tacos)

Calories: 420kcal

Cost: $25 total (depending on meat prices)

Equipment

1 6-quart slow cooker
1 Large skillet or cast iron pan
1 Blender
1 Fine-mesh strainer
Tongs
1 Two forks for shredding

Ingredients

For the Birria

3 lbs Chuck roast cut into large chunks
2 lbs Short ribs
6 Dried guajillo chiles stems and seeds removed
4 Dried ancho chiles stems and seeds removed
2 Dried chipotle chiles stems and seeds removed
1 large White onion quartered
8 cloves Garlic peeled
2 Roma tomatoes halved
2 teaspoon Kosher salt
1 teaspoon Black pepper
1 teaspoon Mexican oregano
1 teaspoon Ground cumin
0.5 teaspoon Ground cinnamon
0.25 teaspoon Ground cloves
2 Bay leaves
4 cups Beef broth

For Assembly

24 Corn tortillas
2 cups Oaxaca or mozzarella cheese shredded
1 White onion finely diced
1 cup Fresh cilantro chopped
2 Limes cut into wedges
Mexican crema or sour cream optional

Instructions

Toast chiles in a dry skillet until fragrant.
Blend toasted chiles with tomatoes, onion, garlic, and spices to make the sauce.
Sear meat chunks in a skillet for extra flavor.
Add sauce, meat, and broth to the slow cooker and cook on low for 6 hours.
Remove meat and shred with forks.
Assemble tacos with cheese and shredded meat, then crisp in a skillet.
Serve with a bowl of hot consomé for dipping.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition